Double Chocolate Muffins

There's double the chocolate in this muffin recipe for extra flavour and the bananas add the right amount of moisture to keep these fresh for your breakfast!

These may be my new favourite grab-and-go breakfast muffin... until I whip a new recipe that is! Chocolate with banana makes these muffins naturally sweet, it's like having dessert for breakfast and for me having delicious food to start my day is very important. So when I have a lot of time at the weekend, a little meal prep of these muffins is just what I need to look forward to. The bananas add so much moisture and the chocolate chunks give that extra bite than a chocolate chip would - I don't need to convince you for more chocolate now do I? 

If you love chocolate and muffins....

Check out my other breakfast recipes for more inspiration!

• Raspberry and Dark Chocolate Banana Bread
• 'Nutella' Banana Muffins
• Chocolate Pancakes

Recipe

Prep: 10 minutes

Cook: 20 minutes

Serves: 12-14 muffins

Notes:

• Oat flour works wonders in this recipe because of the health benefits (more fibre and good for the gut) but you can always use plain flour if this is easier for you. 

Ingredients

• 340g Bananas, very ripe
• 180g Oat Flour
• 50g Cocoa powder
• 150g Light brown sugar
• 150ml Soya milk + 5ml apple cider vinegar
• 50g Butter, melted
• 70g Chocolate chunks
• 1 ½tsp Baking powder
• ¾ tsp Bicarbonate of soda
• Pinch of salt

Method

1. Preheat the oven to 180℃ and line a muffin tray with cupcake cases.
2. In a jug combine the soya milk and apple cider vinegar and leave for a few minutes to make a 'buttermilk'.
3. In a large bowl, mash the bananas until most of the lumps are gone then add the melted butter, 'buttermilk' and sugar and whisk together.
4. Sift the flour, cocoa powder, baking powder, bicarb and salt, then add this to banana mixture and whisk into a thick batter. 
5. Fold in the chocolate chunks, then evenly distribute the batter into the cupcake cases.
6. Bake for 15-20 minutes or until a knife inserted comes out clean. 
7. Place muffins onto a wire rack to completely cool before serving. Best stored in an airtight container for up to 5 days. Enjoy!

Christina

xx